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I love chickpea potato curry (Aloo Chana Masala). The richness of the spice mix gives this dish an intense and complex flavor that just bursts into your mouth. Chana Aloo curry is a North Indian dish with chickpeas and potatoes as the main ingredients cooked in a delicious curry-based sauce that tastes delicious when eaten with white Basmati or Jasmine rice and a dollop of yogurt on top to cut the spiciness a bit.
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Ingredients you’ll need:
To make this wonderful chickpea potato curry, you will need several spices. They all add flavor, but if you don’t have them all, don’t worry. Use the ones you have.
Spice mix: ideally, you would use all these spices, but if you are missing a few, it’s ok. The most important ones are curry powder, cumin, coriander, and smoked paprika, but I also used nutmeg, All Spice, thyme, dried fenugreek leaves, and cayenne pepper. If you don’t like too much heat, omit the cayenne
Onion and garlic: are basic flavor enhancers
Potatoes: I used red potatoes, but feel free to use whatever you have on hand
Chickpeas: canned chickpeas, drained and rinsed
Crushed tomatoes: you can use diced, but add the juice. Crushed are the best though
Chicken broth: use vegetable broth if you want to make it vegetarian
Green onions and fresh parsley: are added at the end for freshness
How to make Chickpea Curry?
Chana Aloo is very easy to make. Just follow these simple steps:
Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes
Add the spice mix and cook for one more minute
Mix in the potatoes until fully covered with the spice mix
Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through
Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat.
What to Serve With Chickpea Curry?
Freshly made Garlic Butter Rice Recipe is a must to spoon the curry over! You can also add Our Favorite Mushroom Rice as another dish for a vegetarian feast. Tomato Cucumber Onion Salad is a great addition to the meal for a bit of freshness, The Best Brussels Sprouts of Your Lifeas a complement is also a great idea!
Storage:
If you have any leftovers, place them in an airtight container and in the fridge for up to 4 days. This is one of those dishes that tastes better the next day! You can also freeze it for up to 3 months.
How to Reheat Chana Aloo?
I have found the best way to do it is in the microwave, but you can also do it on the stovetop. Add a little water if you feel the curry has dried a little.
Chickpea Potato Curry is like a party of flavors for the mouth!
5 from 14 votes
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Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Course Main Course
Cuisine American
Servings 5SERVINGS
Calories 306kcal
Ingredients
For the spice mix:
1 ½ tbspcurry powder
1tspground cumin
1tspground coriander
½ tspAll Spice
½ tspnutmeg
1tspsmoked paprika
½ tspdried thyme leaves
1tspdried fenugreek leaves (optional)
½ tspcayenne pepper (omit if you don’t like too much heat)
For the curry:
2tbspvegetable oil
1cuponion, diced
3garlic cloves, minced
1 ½ cuppotatoes, cut into 1-inch cubes
2- 14ozcans chickpeas, drained and rinsed
1- 14ozcan crushed tomatoes
2cupchicken or vegetable broth
3green onions, sliced
2tbspfreshly chopped parsley
Instructions
Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes
Add the spice mix and cook for one more minute
Mix in the potatoes until fully covered with the spice mix
Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through
Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat
No!You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.
Cover with cold water, add the bicarbonate of soda, if using, and leave to soak for 8-12 hrs. Drain the chickpeas and tip into a saucepan. Add cold water to come to about 8-10 cm above the chickpeas and bring to a boil. Turn down the heat and simmer for 45 mins - 1 hr, or until the chickpeas are tender.
When should I add potato chunks to a curry? For me it depends on what potatoes I'm using. If they are soft cookers, probably about 20 minutes before the curry is expected to be ready to eat. Firm cooking potatoes go in earlier to absorb all the flavours then if they break down a bit, no problem.
If you forget, you can simply start the cooking process, but expect them to take longer to cook than if you had soaked them first. It can take up to twice the time if you don't soak them first. The reason most people prefer to soak beans is: Soaking makes the beans cook faster.
Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.
The amount of time it will take to cook dried chickpeas will depend on their size, how fresh they are (beans can be stored for month or years), and the cooking method. You can tell if they are ready when they are tender to the bite.
Approximately 67% of the calories in chickpea comes from carbs, while the rest comes from protein and fat. Overconsumption of chickpea curry can therefore cause spikes in blood sugar levels. It can also lead to hyperglycemia in diabetics.
For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.
You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven). So it's a cooking method ideal for mashed potatoes or potato salad. Boiled potatoes on their own can also make a quick side dish.
I boil the veg for a bit with the lid off on a high heat so the water will evaporate off. Then add a bit of oil so the veg won't stick and cook until the veg browns a bit but this sometimes results in mushy veg. Then i chuck in some chickpeas, curry paste and tinned tomatoes or coconut milk.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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